Darn good chili recipe
HRinNH
1,432 Posts
We're having a "chili" luncheon on the 26th and I need a new really, really good chili recipe. Does anyone have one they'd like to share? You can either post it here or send me an e-mail to [/u]ccardenas@heatandcontrol.com[u]
Thanks in advance ;;)
Thanks in advance ;;)
Comments
I start by browning 2 pounds of 98% fat free hamburger and a giant chopped up onion or two to taste, all in a big pot.
After this I begin adding several cans, 5 to 8, of different brands of canned beans, usually ranch and western style, some with jalapenos, some without. In the summer I also add fresh chopped peppers from my garden. I then add canned tomatoes, sliced, usually two, and a can or two of tomato sauce. While I am adding all of these the fire is on low for slow cooking. I usually have a little taste as the cooking progresses in case I need to add some flavor, i.e., make it spicier. My final test is if my big wooden spoon will stand up in the mixture by itself, the thicker the better.
I saute my onions (2 small yellow onions) and brown the meat (~ 2lbs.). I will add either pressed garlic (2 cloves) or garlic powder (three or four good shakes) and some ground basil (I like the flavor, so I add quite a bit, you can add a few tablespoons).
Transfer to a large pot and add a large can of mexican stewed tomatoes, three cans of tomato sauce, a can of water, a half cup of BBQ sauce (you can add sweet/hot, what ever you like) and mix it together over a low heat.
Add a large can of black beans (I drain and rinse them) and a large can of red kidney beans (again drained and rinsed). Add a few shakes of Worchestire [sp?] sauce and stir.
I also add chili powder and smoked ceyenne pepper powder (or chipotle hot sauce) to the chili. I usually add a generous layer over the top of the pot. Remember the heat will increase the longer it simmers, so tailor it to your taste.
Stir whenever you want - the more you stir the harder people think you worked on it!
When I serve it, I place slices jalapeno peppers, sour cream, shredded cheddar cheese, and plenty of oyster crackers on the table.
I know admitting this is dangerous but I don't YET have a cast iron dutch oven. x:-8 And no granny to hand a seasoned one down to me either. I promise I'll look at Linens 'n Things today!
However, don't forget a little chocolate (about 1 t grated and stirred in well.) It makes it wonderful. (I add this no matter what recipe I use.) Also can add just a taste of nutmeg.
E Wart
Gene
Better late than never:
2 lbs chuck beef or top sirloin cut into small bite size pieces approx 1"
2 tbs oil
1 large onion chopped
1 green bell pepper chopped
4 cans drained kidney or pinto beans
2 cans chopped tomatoes
1 can tomatoe sauce
salt to taste
optional 1 tbs sugar or brown sugar
4 - 5 tbs chili powder
1 - 2 tbs cayenne pepper
1 tbs cumin
2 bottles beer
In dutch oven brown meat in oil, after brown drain excess oil. Add onion & bell pepper cook until onion transparent if you need to add juices start with 1 beer to tenderize meat. Then add a little at a time the spices depending on your taste, tomatoes both, salt, sugar if needed cook approx 2 hrs adding beer and seasonings not previously used. Then add the kidney beans cook additional 30 min. Very thick and spicy. x:9
To serve if you desire add shredded cheese and/or sour cream.
Make some corn bread and your done.
I know that some people like it very hot like that but I'd have to have 1 part chili to 2 parts sour cream with that much heat! =P~
HRinNH, there is no such thing as too hot chili, the hotter the better. Come on spring, can't wait to plant all those pepper plants.
Well I did say to add spices to your taste. But the beer tones down the spices.
My nephews loved it but they did have to add the cheese and sour cream.
that's all I want to eat.
A good off-the-shelf product to add PURE heat with no taste is Dave's Insanity Sauce or Endorphin Rush. Be very careful with either product as it will lite you on fire and blister your mouth and lips if you take it in its pure form.
Gene